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My review
Mulligatawny Soup III
Andrew Chinn
"This is a very old recipe from the 1930's. Do not substitute margarine for the butter."
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Ingredients
servings 231 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
- Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
- Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
- Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling white stock. Serve.
Nutrition Facts
Per Serving: 231 calories; 9.4 g fat; 22.1 g carbohydrates; 14.1 g protein; 42 mg cholesterol; 257 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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2/15/2005
Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realize...
11/4/2011
I'd never made this kind of soup before either, but it is now my new favorite! I had to make a few changes: didn't have any mace, so left it out; used chicken broth instead of beef broth; added ...
2/8/2011
Awesome! I used margarine ;-) (please excuse, watching the cholesterol) and substituted egg whites for chicken which I added in the end. Excellent taste!
2/17/2014
Made this for a party recently and I couldn't believe how everyone raved about it! Making it again tonight, but this time with veg stock instead of beef. This is an absolutely perfect soup!!!
4/5/2013
The soup tastes great, but this recipe is frustrating. Next time, I won't be chopping the chicken up until I puree the veggies. This time, everything got put into the magic bullet together becau...
1/21/2013
Really delicious. I couldn't find mace at the market and used chicken stock instead. Had this with a grilled cheese sandwich on pita bread and had a yummy dinner
1/7/2016
Loved this soup!! Made according to recipe except the mace. (I couldn't find mace in my local stores.) Instead of mace I added 1/8 teaspoon ground ginger. Next time I would not cut the chicke...
2/21/2014
Wow! My hubby and I agree it's the best soup we ever tasted. I didn't puree the veggies because none of the other recipes I've ever seen do that and it would be a pain to pick the chicken out b...
11/1/2012
Love it! I added 1 cube of Vermont curry paste, med. hot; and 1/2 cup coconut milk. I also shredded the chicken and omitted the rice. Heavenly! Served it in a bread bowl. The med. hot curry doe...